Goodbye, Seattle. Goodbye, rice.

Sad news, everyone. In three weeks, Owen and I will be moving back to New York. I’ll miss the daily dose of inspiration and my window view of the now-passé Space Needle, as well as the interesting get-ups, art, festivals, et cetera I’m surrounded by. It’s been fun here in Seattle, but there are several crucial things I am looking forward to:

With the move in mind, we’ve been trying to stick to meals that will use up bulkier ingredients not worth transporting, such as rice, spices, and flour.

Focaccia meets most of these requirements.

I used a recipe from Ciril Hitz’s Baking Artisan Bread and it turned out brilliantly. I have yet to bake something from this book that fails to be amazing on the first try. Check out the soft inner structure:

After coating the loaf with olive oil, I topped it with sautéed mushrooms, onion powder, one chopped yellow onion, one diced tomato, and ground black pepper. Then I sprinkled sea salt, crushed red pepper flakes, and Parmesan cheese on top. I expect a heart attack by tomorrow.

Knead for 3 minutes. Cover and let rest for 15 minutes. In the meanwhile, heat griddle pan to medium-high. Separate into 8 balls and roll each into a thin, flat circle with rolling pin. Grill each circle on griddle until bubbles form. Flip until tortilla has reached desired state.